For extra crispy crêpes, use a well-seasoned cast iron skillet or a non-stick pan. Adjust the amount of turmeric to your preference; it adds color and a subtle earthy flavor. Feel free to add other fillings, such as sliced pork, mushrooms, or onions, to customize your Bánh Xèo. Nuoc Cham is a must-have dipping sauce! You can find recipes online or purchase it pre-made. The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. Stir well before using.
Bánh Xèo (Vietnamese Crêpes)
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS18
Experience the vibrant flavors of Vietnam with these crispy, savory crêpes! Bánh Xèo, meaning 'sizzling pancake,' offers a delightful combination of textures and tastes, from the delicate, turmeric-infused batter to the succulent shrimp and crunchy bean sprouts. Served with fresh herbs and a tangy dipping sauce, it's a culinary adventure in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate107 g
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Cholesterol129 mg
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Fiber20 g
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Protein45 g
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Saturated Fat13 g
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Sodium1053 mg
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Sugar9 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Crêpe Batter (5 minutes): In a large bowl, whisk together the rice flour, sugar, salt, and turmeric. Gradually whisk in the coconut milk until smooth. Slowly add the water, mixing until you achieve a thin, pourable batter similar to that of a crêpe.
02
StepSauté the Filling (5-7 minutes): Heat 1 1/2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the minced shallot and garlic, stirring until fragrant (about 1-2 minutes). Add the peeled and deveined shrimp and sauté until they turn pink and are cooked through (about 3-5 minutes). Season with fish sauce and salt to taste. Transfer the shrimp filling to a bowl and set aside.
03
StepPreheat Oven (2 minutes): Preheat your oven to 200 degrees F (95 degrees C) to keep the cooked crêpes warm.
04
StepCook the Bánh Xèo (3-5 minutes per crêpe): Wipe out the skillet and reheat it over medium heat. Add the remaining 1/2 tablespoon of vegetable oil. Stir the crêpe batter to ensure it's well-mixed. Pour about 1/2 cup of batter into the hot skillet, immediately swirling the pan to coat the bottom evenly with a thin layer. Arrange 3 or 4 cooked shrimp on one half of the crêpe. Top with a small handful of mung bean sprouts. Cook until the edges of the crêpe begin to brown and the batter appears set (about 1 minute). Carefully fold the crêpe in half and slide it onto an oven-safe plate.
05
StepKeep Warm (variable time): Place the plate with the folded crêpe in the preheated oven to keep it warm while you cook the remaining crêpes. Repeat the process with the remaining batter, shrimp, and bean sprouts.
06
StepServe (2 minutes): Serve the Bánh Xèo hot, accompanied by fresh lettuce leaves, mint, basil, and nuoc cham dipping sauce. To eat, break off pieces of the crêpe and wrap them in lettuce leaves with herbs, then dip them into the flavorful nuoc cham.
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Buster Pacocha
Jun 30, 2025Definitely a crowd-pleaser! I made these for a party, and everyone raved about them.
Lawson Brown
Jun 19, 2025These were amazing! The batter was easy to make, and the crêpes came out perfectly crispy.
Polly Kassulke
Jun 13, 2025My family loved these. They were gone in minutes!
Trevion Crooks
Jun 7, 2025The nuoc cham sauce really makes the dish. Don't skip it!
Carlee Lueilwitz
Apr 29, 2025A little tricky to get the hang of at first, but once I did, they were so much fun to make.
Ressie Macgyver
Apr 26, 2025I found that using a non-stick pan really helped with the crêpes not sticking.
Lyric Waters
Apr 25, 2025I added some sliced pork to the filling, and it was a delicious addition!